About Fermentation

As a special medicinal plant, ginseng is originally from Korea andhas been widely used for the recovery of physical strength, boostingimmune system and so on. Various efficacies of ginseng have beenreported by academic journals, however, main functionalities to improveimmunity, blood circulation by inhibiting platelet aggregation, relive fatigueand improve a memory are
registered on the KFDA. In the course of manufacturing red-ginseng, ginsenghas been physicochemically converted and produced specific substances suchas Rg3, Rh2, Rh1, etc. which have never been discovered in ginseng.

When people take red-ginseng, the most important ingredientof saponin (Ginsenoside) is not directly absorbed in stomach,but being absorbed into blood by the activation of germs inintestines and then show its medicinal effect. Dependingon one's dietary habit, number of intestinal germs may varyas well as the rate of absorption. It is known that about 20%may not be absorbed in intestines and such a person maybe little effect even if red-ginsengs is taken.

Hence, currently we have developed a fermented red-ginseng that canbe effectively used by such a person(Method for preparing enzyme-treatedfermented red ginseng, enzyme-treated fermented red ginseng extract usingthe method and food composition comprising the extract). The red ginseng ismade by fermented and enzyme-treated advance to reduce and improve the individualdifferences in absorption and for everyone to enjoy its benefits of red ginseng.